/f 3 1 FBE 096 b 63 f 6246 1 13 ECB 8 c 44 ebf 8 1 B4 ca 3 ad？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 This is about the basic taste of tea soup, which is "astringent, bitter, fresh and sweet".
1, astringency is the basic taste.
Tea contains polyphenols composed of catechins and flavonoids, and the taste of polyphenols is astringent. The content of polyphenols in fresh tea is very high, reaching 18%-36%, so when making tea, polyphenols precipitate and become the decisive factor of tea soup taste.
/d62a 6059252 DD 42 a 3d 450663083 b5 bb 5 c 8 eab 8 ad？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 852. Bitterness is the reason for the mellow tea soup.
Tea is bitter because it contains caffeine, theanine, theobromine, catechin, tea saponin and other substances. The combination of these substances will prevent other substances in tea from combining with protein, which will help to enhance the mellow feeling of tea soup and reduce the bitterness. This is the reason why black tea is mellow.
/9 E3 df 8 DCD 100 baa 14a 4d 40734 c 10b 9 12c 9 fc 2e 90？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 853, which can hardly suppress bitterness.
It is the amino acids in tea that determine the freshness of tea, including theanine, glutamic acid and other substances. Amino acids are good for the human body, so drinking tea can keep you healthy. The higher the content of amino acids in tea, the more bitter taste can be reduced and the fresh and sweet taste of tea soup can be improved.
/d 788d 43 f 8794 a 4c 2e 942 E0 e 305 f 4 1 BD 5 AC 6 e 3990？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 854, and sweetness is the result of returning to sweetness.
The sweetness of drinking tea is mainly attributed to soluble sugars such as monosaccharide and disaccharide in tea soup. The higher the content of these sugars, the sweeter the taste of tea, which is one of the reasons why tea is sweet.
/38 dbb 6 FD 5266d 0 16a 97899 e 09 C2 BD 40734 fa 3590？ X-BCE-process = image/resize, m _ lfit, w _ 450, h _ 600, limit _ 1/quality, q _ 85 At the entrance of tea soup, tea polyphenols in tea combine with protein to form an impermeable membrane, which leads to local muscle contraction in the oral cavity, resulting in astringency. When the membrane breaks, the oral muscles.
Poor quality tea is not only bitter, but also slow to return; The faster the sweetness changes, the better the quality of tea.
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/79f 0 f 736 AFC 3793 1b 6098 1e 0 C4 b 74542 a 9 1 190？ x-bce-process=image/resize，m_lfit，w_450，h_600，limit_ 1/quality，q_85